Shiitake Roasted Red Pepper Puff Pastry Tart Recipe 475

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SHIITAKE & ROASTED RED PEPPER PUFF PASTRY TART RECIPE - (4.6/5)



Shiitake & Roasted Red Pepper Puff Pastry Tart Recipe - (4.6/5) image

Provided by John_Merillat

Number Of Ingredients 9

1 (9-ounce) sheet frozen puff pastry, thawed
1 large egg
2 tablespoons unsalted butter
3 cups (8-ounces) shiitake mushrooms, stemmed and coarsely chopped
Kosher salt and freshly ground black pepper to taste
1/3 cup (4-ounces) jarred roasted red peppers, patted dry and coarsely chopped
1 1/2 cups (4-ounces) Gruyère, coarsely grated
1 tablespoon finely chopped fresh tarragon, plus 1 teaspoon
3 tablespoons almonds, sliced

Steps:

  • Position a rack in the center of the oven and heat the oven to 400°F. Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets. Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 teaspoon salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly. Add the mushrooms, red peppers, cheese, 1 tablespoon of the tarragon, and 1/2 teaspoon pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more. Remove from the oven and sprinkle with the remaining 1 teaspoon tarragon. Cool slightly before serving.

CARAMELIZED ONION AND ROASTED RED PEPPER TART



Caramelized Onion and Roasted Red Pepper Tart image

Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g

Provided by MarraMamba

Categories     Savory Pies

Time P1DT20h

Yield 8 serving(s)

Number Of Ingredients 18

2 1/4 teaspoons dry yeast (1 package)
1 teaspoon honey
3/4 cup warm water (100 to 110)
1 1/2 cups bread flour, divided
1/4 cup whole wheat flour
1 tablespoon olive oil
1 teaspoon sea salt
cooking spray
1 tablespoon olive oil
6 cups vertically sliced onions
1 teaspoon sea salt
3 fresh thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh thyme
fresh thyme sprig (optional)

Steps:

  • Dough:.
  • Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
  • Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
  • Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
  • Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
  • Topping:.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
  • Remove from heat. Discard thyme sprigs and bay leaves.
  • Preheat broiler.
  • While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
  • Preheat oven to 425°F.
  • Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.

ROASTED RED PEPPER CHEESE PUFFS



Roasted Red Pepper Cheese Puffs image

These are as pretty as they are delicious. I came up with this recipe one day when I was planning on making lasagna. Instead, I used some of the ingredients to create these tasty bites. -Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 32 appetizers.

Number Of Ingredients 10

3/4 cup part-skim ricotta cheese
1/2 cup chopped roasted sweet red pepper, patted dry
1/4 cup shredded provolone cheese
2 tablespoons chopped ripe olives
1 tablespoon minced fresh parsley
1 teaspoon dried oregano
1/4 teaspoon pepper
3 tablespoons grated Romano cheese, divided
1 package (17.3 ounces) frozen puff pastry, thawed
1 teaspoon 2% milk

Steps:

  • Preheat oven to 375°. For filling, mix first seven ingredients and 2 tablespoons Romano cheese. Unfold one pastry sheet; cut into 16 squares. Place 2 tablespoon filling on one half of each square. Brush edges of pastry with milk; fold over to form a rectangle. Seal edges with a fork; place 1 in. apart on a parchment paper-lined baking sheet. Repeat with second pastry sheet and remaining filling., Cut slits in tops. Brush with milk; sprinkle with remaining Romano cheese. Bake until golden brown, 20-22 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 91 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 92mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

RED PEPPER, HAM & CHEESE TART



Red pepper, ham & cheese tart image

A sheet of ready-rolled puff pastry makes this tart easy as pie

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

215g ready-rolled puff pastry sheet
3 tbsp sundried tomato paste
4 slices ham
125g ball mozzarella , drained and torn into chunks
50g roasted red pepper from a jar, cut into strips
25g pitted black olive , halved
large pinch dried oregano
handful rocket leaves

Steps:

  • Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a baking sheet and score a border 1cm from the edge. Prick inside the border with a fork and spread with the sundried tomato paste. Bake for 12-15 mins.
  • Squash down the puffed-up pastry inside the scored rim, then top with the ham, cheese, peppers and olives. Sprinkle with oregano and bake for 10-12 mins more until the base is nice and crisp. Scatter with rocket leaves and serve.

Nutrition Facts : Calories 377 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.8 milligram of sodium

GOAT'S CHEESE, FENNEL & ROASTED RED PEPPER TART



Goat's cheese, fennel & roasted red pepper tart image

Sweet caramelised vegetables and paprika cream top this lovely tart - cut into bite-sized pieces as part of a tapas spread

Provided by Lizzie Harris

Categories     Buffet, Canapes, Side dish, Snack, Starter, Supper

Time 1h20m

Number Of Ingredients 13

375g sheet all-butter puff pastry
3 tbsp olive oil
1 red onion , finely chopped
1 large fennel bulb , core removed, finely chopped
1 romano pepper , deseeded and finely chopped
2 garlic cloves , crushed
2 eggs , plus 1 yolk
200ml double cream
100ml milk
½ tsp sweet paprika
100g goat's cheese
12 olives , pitted
caper berries , to serve (optional)

Steps:

  • Roll out the pastry onto a floured surface to the thickness of a £1 coin. Use to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, cover and chill for 30 mins, or put in the freezer for 15 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans (or dried rice or beans). Put the tin on a baking sheet and bake for 15 mins. Remove the parchment and beans and cook for another 8-10 mins until a pale biscuit colour. Turn the oven down to 180C/160C fan/gas 4.
  • Meanwhile, prepare the filling. In a large pan, heat the oil over a medium heat, add the onion, fennel and pepper, and cook for about 15 mins until soft and beginning to caramelise. Add the garlic and cook for a few mins more. Allow to cool.
  • Lightly whisk the eggs, cream and milk together, then add the paprika and some seasoning. Tip the veg into the tart shell and dot over with cheese and olives. Pour over the eggs, then put the tin in the oven. Bake the tart for 20-25 mins until golden and set. Cool on a wire rack, then remove from the tin and cut into slices. Serve with caper berries scattered around, if you like. This can be eaten at room temperature or reheated later.

Nutrition Facts : Calories 438 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

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Top Asked Questions

What is the best base for puff pastry tart recipes?
Puff Pastry is the perfect base to the 12 insanely delicious puff pastry tart recipes listed below. These sweet, mostly fruit filled treats are all so perfect for the season. No need to worry if you don’t have the skills or time to make your own homemade puff pastry – store-bought will work just fine for any of these yummy desserts!
How long to bake puff pastry?
Directions. Arrange the vegetables alternately in rows on the pastry. Sprinkle with the cheese. Bake for 20 minutes or until the pastry is golden brown. Sprinkle with the red pepper strips and serve immediately. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup.
What is a tart?
A tart is simply an open, filled pastry. You an use a variety of different types of pastry and fillings. Tarts can be sweet or savory. Sweet tarts are more common and often filled with custard and/or berries. Can You Use Store Bought Puff Pastry?
Are puff pastry pinwheels a tart?
While these puff pastry pinwheels aren’t technically a tart, it is a fun little twist on the concept – literally! Kathy at Beyond the Chicken Coop shares some really beautiful step-by-step directions on how to make these beautiful treats! You can fill them with any flavor of jam you love.

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